The plan to bake a dozen banana nut muffins went pffft! as my younger daughter, Alex, discarded the idea. She doesn’t like nuts. Well, there’s no one else to boss me around at home these days since her older sister stays near the university during weekdays and her father is out of town attending a conference. If I had insisted on baking muffins with nuts, I’d have to eat all of them by my lonesome self. So, the plan was amended — I baked banana choco cupcakes instead. Timely too since I still had chocolate morsels nearing the expiration date.
To pre-empt questions I’ve been asked before… or, rather, to pre-empt comments that a small cake without icing or frosting is not a cupcake but a muffin, let me explain. A cupcake is a small cake; a muffin is a small sweet bread. The mixing technique is entirely different and that is why the texture of a muffin is different from the texture of a cupcake. The distinction has become blurred because although butter is traditionally not a muffin ingredient, many muffin recipes today use butter.
As to the frosting or icing, when a cupcake is frosted or iced, it is considered a dessert cupcake. When it isn’t, it is called a tea cupcake or something served as a snack. Ergo, these banana choco cupcakes are tea cupcakes. But then again, there is no reason why an iced or frosted cupcake cannot be served as a snack or a plain cupcake served as dessert.
Makes 12 to 14 cupcakes.
Ingredients:
1-3/4 c. of all-purpose flour
2 tsps. of baking powder
1/2 tsp. of salt
1/2 c. of butter, softened
1 c. of sugar
3 large eggs
1/3 c. of milk (I used skim milk)
1/3 c. of cream
1 tsp. of vanilla essence
3 to 4 very ripe bananas, mashed
3/4 c. of semi-sweet chocolate morsels
Preheat the oven to 350oF.
Line the molds of a muffin/cupcake pan with paper cups.
Sift together the flour, baking powder and salt.
Stir together the milk and cream.
Beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing after each addition. Add a third of the flour mixture and mix well. Add half of the milk mixture and beat until smooth. Add another third of the flour mixture, then the remaining half of the milk mixture and, finally, the remaining third of the flour mixture, beating after each addition to make a smooth batter. Stir in the vanilla essence.
Fold in the mashed bananas.
Fold in the semi-sweet chocolate morsels.
Spoon into the prepared cupcake molds. You can fill the molds almost to the brim.
Bake in a preheated 350oF oven for 25 minutes. Cool the cupcakes in the pan for about 10 minutes then transfer to a wire rack to cool some more.
Serve the cupcakes warm with tea or coffee or just by themselves.
Ms Connie, these are delish looking! I’m probably going to try and make them this weekend. My sister who is one of the best ‘customers’ for my baking just asked me, whatever happened to good old chocolate muffins? Apparently I’m becoming too experimental for her hehe. Thanks for the post and recipe.
Who cares what they are called hehe, they look absolutely delicious.
Many,many years ago I baked cupcakes for my
children’s birthday and took them to school
for their classmates to partake.Tuwang-tuwa na
ang mga bata doon.They would drink fruit punch.
It was one of the Moms who taught me how to bake them using cake mix in the box.Very,very easy pala.But I’d rather have kalamay,piaya
or tupig.
Now,that generation are buying and eating
“Sprinkles” cupcakes popularized by Hollywood
stars..one of them… Oprah.One can indulge for
$3.25/….$3.75-$4.00 if you get it from the
M.Benz delivery van that goes to some
selected neighborhood.Gimme a break!!!
I will try baking it from scratch….your recipe, specially now that in a few months my
apo can eat cupcakes already.Some “smiley”
cupcakes,maybe?
Thanks!
$4 for a cupcake? Wow, that is expensive. Or maybe because I’m converting the price to pesos…
hahaha ^^ I think I read that comments exchange about muffins and cupcakes in one of your older posts. That was really funny.
For what it’s worth, I really love your recipes and everything I’ve tried so far have been very successful! My family just loves the flavors you introduce. Can’t wait to try this one as well.
Please continue posting ^^
HAHAHA You are a long time reader if you remember that.
BTW, I forgot to ask. Most banana cake / cupcake recipes call for the mashed banana to be mixed with the batter and not just folded in. Have you tried both ways? If you have, did you notice any significant changes in taste?
Thank you.
There’s a risk of overmixing the batter which will affect the texture of the cupcakes. So, I’d rather fold the mashed bananas in.
wow
Yes,Connie,even the cupcakes have gone “designer”.Very expensive,it’s insane.
Would I pay for that? NoT!!
Cupcakes for dogs?Yeah,The Three Dog Bakery in
L.A. will pamper your pooch with this organic
treats.They even have birthday cakes for them.
My Lola would have fainted….
I’m sure the market for such things operate on the status symbol mentality.
your cupcake looks delicious, kakagutom esp now, it’s merienda time na.
ang linis talaga ng pan, panalo!
i will try this one definitely.
p.s
i also can remember the cupcake-muffin definition war in here, hehehe.. andaming asungot kahit saan noh?
newayz, God bless you for never ending sharing your thoughts and talents!:)
If I have time on saturday I’ll try your recipes since there will a graduation of the OWWA students @the Phl.embassy here in Italy.
Hi connie,
It looks yummy, kaya lang baking is not for me. My favorite cupcake is from “frostings” in robinsons galleria. Wow really sarap, my favorite is the brazo de mercedes flavor, ang daming custard, kaya lang quite expensive Php 40.00 per piece.
Pag malungkot ako, i go to galleria at frostings cupcake ang kinakain ko.
I was deciding where to post a comment, here or on your Facebook page, sabi ko dito na lang!
I just made these this afternoon, since I had 3 very large, very ripe bananas that my son won at a banana hunt contest last week LOL. These cupcakes are very easy to prepare, and they’re very good! I ended up with 18 cupcakes though, I wonder why. Oh well, basta hindi nasayang yung bananas, so all is good!
hi,mentor connie!!! have a question..would it alter d taste or texture of d cupcake if i use a combination of half a cup of white n half a cup of brown sugar instead of using a cupful of white sugar?
wow!!!i’ve been missing a lot na pala.dami nang new recipes to try..
thanks , mentor connie!!!!!
Mentor? hehehe Brown sugar contains more moisture and is more bland. So, yes, those will affect both taste and texture.
looks yummy! to bad I don’t eat bananas. Got to look for your other cupcake recipes
Hi Connie,
I tried this recipe and it really taste delicious!!!
Just wondering though, mine turn out to be muffin-like looking – oval top almost bursting. Yours seem to be so flat. How did you make it that way? I don’t think I overmix it, otherwise it will not rise so much. What do you think?
Well, I think you made a better job! That was what I would wanted my cupcakes to turn out.
whatever you call them, they sure looks delicious!
btw, an officemate saw your site on my browser and is now hooked on your site
“….to pre-empt comments that a small cake without icing or frosting is not a cupcake but a muffin, let me explain…”
goodness talaga naman… does anyone really care whether the end result is called a “rose”?
just eat it!
Ms Connie,
Super sarap ng cupcakes…:) Thanks for sharing your recipes with us.
Hi, i posted a comment earlier re banana cake with streusel, i’l try this recipe first instead na lang. Looks ssimpler. and i have bars of chocolotes pa in the ref so might as well use it na rin
i hope it will turn out just as lovely as your cakes.
Thanks so much for this easy recipe. They usually have banana nut muffins sold in bakeries & supermarkets here but my son is severely allergic to nuts. I followed your directions to the dot & 12 cupcakes came out perfect, great with my favorite tea! I even arranged them like you did yours & took pictures. PinoyCook is already on my web bookmark
Awww that’s so nice. Now, your boy can enjoy cupcakes at home.
Hello Ms Connie! I think I posted my question in the wrong article. Anyway, I want to try this recipe but I only have a small convection oven that has 250degrees lang. Can I still make this and let it come out perfectly done?
I already answered your question where you originally posted it.
hi connie, you’re using cream in your choco banana cupcake, does it mean all purpose cream?
Yes.
Hi again! I’d just like to ask if the size of the muffin panns matter. I saw kasi that you used a pan that makes 12. i have a pan here that makes 6 only. would there be any difference?
It’s the capacity of the pans that matter. The larger the capacity, the longer the baking time.
Hi ms connie. Tried this with creme fraiche kasi un lng nasa ref yesterday but still it tasted really good.The downside was when i took it out from the oven parang nag-sag sya sa bottom ng muffin pan.Yet still my husband who never touches cakes and the likes said it was a winner and son’s comment was ‘scrumptious and delicious’.
Many thanks..
hi ms connie,
do you have a banana walnut cupcake recipe? do you think this recipe would taste just as great if i change the choco chips to walnut (same measurement?)? i have a relative who is diabetic so he can’t eat anything with choco in it.
thanks,
princess
I just finished baking this and it is perfect.. at first my kids are not minding the cupcakes but when they taste it they really love it..thanks for the recipe… I am not really a fan of banana cupcake but this one I love it..
hI misS coNnie i wud juz like to ask if i cud used FROzen bAnanas?and if i cuz also useD other type of bAnana like wat we useD in bAnanacue,becAuse we have 1 kaing at hoMe.
Type your message properly without the screwed caps and spelling and I’ll answer you.
ms.connie what kind of cream po ang ginamit nyo?
All-purpose cream.
soory for the shortcuts;) i would just like to ask if i could use frozen banana for the banana choco cucakes?and if i could use other type of bananas?
I’ve never used frozen bananas. Are they over ripe and mushy? If they are, thaw and use like fresh bananas.
hi ms. connie! i was about to buy cupcake liners but i was asked what i want – 1oz, 3 oz or 4 oz liners. would this mean 1oz for mini cupcakes, 3 oz for regular cupcakes and 4 oz for the bigger ones?
there are still a lot i have to learn about baking…
thanks!!!
The size of liners you need depends on the size of the holes in your baking pans.
Hi Ms. Connie,
I’ve been following your website for almost 3 years now. Very helpful and informative…thanks for putting up this site.
I made chocolate chip cupcake/muffins before pero palaging napupunta yung chips sa baba cupcake/muffin, paano po ba gagawin na maging equally distributed sya. One time nag-sprinkle din ako on top, lumubog din…please help po.
Thanks…
Try tossing the choco chips with a little flour before stirring them into the batter. It might help.
Thanks Ms. Connie!
Looking forward of more exciting recipes.
Have a nice day!
i just finished a piece right before making this comment…
this recipe is great! the cupcake is so creamy with the sweetness that i want. i am excited to share some of these to my friends tomorrow. i would definitely be making this again and again. Thanks for sharing this recipe!